# What You'll Need:
→ Matcha-Miso Brownies
01 - 1/2 cup (115 g) unsalted butter
02 - 1 cup (200 g) bittersweet chocolate, chopped
03 - 3/4 cup (150 g) granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 1/2 cup (70 g) all-purpose flour
07 - 1 tablespoon matcha powder
08 - 1 tablespoon white miso paste
09 - 1/2 teaspoon fine sea salt
→ Chai Tiramisu (mini cups, optional)
10 - 1 cup (250 g) mascarpone cheese
11 - 2/3 cup (150 ml) heavy cream
12 - 1/4 cup (50 g) sugar
13 - 1 teaspoon vanilla extract
14 - 100 ml strong chai tea, cooled
15 - 12 ladyfinger biscuits
16 - 1 tablespoon ground cinnamon
17 - 1/2 teaspoon ground cardamom
18 - Cocoa powder, for dusting
→ Black Sesame Cheesecake Bars
19 - 2 cups (200 g) chocolate cookie crumbs
20 - 1/3 cup (75 g) unsalted butter, melted
21 - 14 oz (400 g) cream cheese, softened
22 - 1/2 cup (100 g) sugar
23 - 2 large eggs
24 - 1/4 cup (60 ml) black sesame paste
25 - 1 teaspoon vanilla extract
26 - Pinch of salt
# Method:
01 - Preheat oven to 350°F (175°C). Line an 8-inch (20x20 cm) baking pan with parchment paper.
02 - Combine butter and chopped chocolate in a heatproof bowl set over gently simmering water. Stir until fully melted and glossy.
03 - Whisk granulated sugar into melted mixture, then add eggs one at a time, whisking thoroughly after each addition. Add vanilla extract.
04 - Sift in all-purpose flour, matcha powder, and sea salt. Mix until just combined.
05 - Gently fold in white miso paste, creating streaks for a marbled appearance.
06 - Pour batter into prepared pan. Bake for 20–25 minutes until set with a fudgy center. Allow to cool completely before slicing.
07 - Beat mascarpone cheese, heavy cream, sugar, and vanilla extract with an electric mixer until thick and smooth.
08 - Briefly dip ladyfinger biscuits into cooled chai tea, then arrange in serving cups or glasses.
09 - Spread mascarpone mixture over ladyfingers. Generously dust with ground cinnamon, cardamom, and cocoa powder.
10 - Refrigerate for at least 2 hours before serving.
11 - Mix chocolate cookie crumbs with melted butter. Press mixture firmly into a lined 8-inch baking pan.
12 - Beat softened cream cheese and sugar until smooth. Blend in eggs one by one, then add black sesame paste, vanilla extract, and a pinch of salt.
13 - Spread filling over crust, ensuring a level surface. Bake at 325°F (160°C) for 25–30 minutes until just set.
14 - Cool completely, then refrigerate at least 2 hours before slicing into bars.
